The 3DS Culinary Lab in Los Angeles, is a new kitchen lab where chefs are being invited to experiment with the latest in 3d food printing technology.
3D food printing is seen as a disruptive technology that will touch a number of different markets and it seems the food industry is set to be the early adopter with a number of interesting 3D food printing projects that we’ve already highlighted on FDL.
The idea of the lab, apart from it seems to promote the ChefJet Pro 3D printer, is to hold a number of master classes and symposiums to educate people about how to apply the technology in the kitchen.
Garum is an ancient ingredient that had been broadly overlooked for hundreds of years before it gained popularity in New Nordic cuisine. Kiki Aranita takes a deep dive into the world of this oft-forgotten fermented flavour-booster.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.